These loaves are a delicious, spiced, sticky version of gingerbread. If you’re not familiar with teff flour, you’re in for a treat. Teff is an Ethiopian grain full of fiber, vitamins, and minerals, including calcium and iron. It is the tiniest grain in the world. The flour is very fine with a malty aroma, nutty flavor, and a pale brown color. You can find teff flour in any Whole Foods or MOMs store. This recipe makes 2 loaves – perfect for giving one away and for keeping one yourself. They keep really nicely in the refrigerator. They also freeze well. I like to have a slice with tea in the afternoon, or as a dessert after dinner, or any time really.

Yield: 2 loaves

Ingredients:

2 cups whole-wheat pastry flour

1 cup brown teff flour

1 ½ teaspoons baking soda

½ teaspoon sea salt

2 teaspoons ground ginger

1 tablespoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground cloves

1 cup unsalted butter (2 sticks)

½ cup water

¾ cup blackstrap molasses

¾ cup honey

1 cup natural cane sugar

3 large eggs, at room temperature

½ cup milk

1-inch piece fresh ginger, peeled and grated or minced

Freshly whipped cream, for topping

Directions:

Preheat the oven to 325°F and position your rack in the center of the oven. Butter and flour 2 loaf pans (8-inch by 4-inch), tapping out any excess flour.

In a large bowl, combine the flours, baking soda, salt, ground ginger, cinnamon, allspice, and cloves and whisk to combine.

In a medium saucepan, combine the butter, water, molasses, honey, and sugar. Cook over medium heat, stirring until the butter is completely melted.

Pour into a large bowl and let it cool a bit.

Once the butter mixture has cooled off a bit, whisk in the milk and then the eggs, one at a time.

Using a rubber spatula, fold in the dry ingredients, in 3 increments. You may still have lumps, but you don’t want to over mix.

Fold in the fresh ginger.

Pour the batter into the prepared loaf pans.

Bake for 50 to 60 minutes (depending on your oven), or until loosely set in the center. Try not to over bake the loaves – if you do they will lose their stickiness.

Let the cakes cool in the pan. Serve sliced alone or with a dollop of whipped cream.